Wow it feels like AGES since I last wrote a post! The summer flew by and in all honesty I can’t say I was all that productive when it came to Hungry Little Bears but I can say that we had a fab summer and sometimes we all need a bit of break to recharge and we certainly did that!…. but we’re now back and it’s all change in this household!
I now have two children in school , Alfie started last week which means big changes not only for the kids but for me too! Feels strangely quiet at home! I’m hoping that might mean that I can be super productive though and most importantly get back to the recipes, blogs and weekly food planners. So here’s the first one for you guys..it’s my Accidental Fishcake Pie!
This really came about due to my laziness! I didn’t quite have enough time to coat the fishcakes individually so instead I made one massive fishcake and then sprinkled the top with a tasty and crunchy topping! This turned out way better than I thought! With thumbs up from the kids and the hubby, who actually commented about how tasty it was! He went back for seconds and the kids ate all of theirs without any complaint at all! There’s usually one who will have something to say about the food which has been lovingly prepared, cooked and offered to them!!
So let’s get on with cooking this! Here’s my step to step guide..Head to the bottom of the page for ingredients!
First get your potatoes going! So peel and chop the potatoes and then boil until tender, around 15 mins. Then drain and set aside.
Meanwhile place your fish onto a baking tray and then top with chilli powder, lemon zest and the juice of half a lemon (save the other half of the juice for later and the remaining zest for the topping)
Place the whole garlic cloves on the baking sheet too as well as a few cherry tomatoes and then pop in the oven at 180C for 15 mins or until the fish is just cooked through.
Once cooked place the fish into a bowl, squeeze the garlic out of the skin and add this too, together with the spring onions, chilli (if using), the remaining lemon juice, fresh parsley and the sweet potato. (keep the tomatoes aside)
Now mash together with a fork and season to taste. Once the ingredients are combined place this into an oven proof dish.
Now for the topping. Simply put a couple of slices of sourdough into a food processor and whizz until you have breadcrumbs. I like to keep them fairly chunky but it’s up to you!…you can also use other bread, whatever you have lying around! Staler bread seems to work better. Now add the remaining lemon zest, some salt and pepper and then a sprinkling of parmesan cheese and top the pie and before popping into the oven pop the cherry tomatoes back on top.
Now bake until the breadcrumbs have turned slightly golden and the pie filling is hot all the way through, around 20 mins at 180C. If the topping is catching then simply place some tinfoil over the top.
This was the adult portion:
…and this was for the kids, who ate it the following day, just re-heated in the oven with foil over the top!
Thanks so much for reading…if you’ve made it this far i’m very grateful! If you do try this i’d love to hear your comments and any variations you try! Remember to follow me on instragram too and #hungrylittlebears with any recipes you try!
See you soon! xx